Potential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent

被引：8

作者：

da Silva, Anna Carolina ^{[1
]}

Evaristo da Silva Nascimento, Talita Camila ^{[1
]}

da Silva, Sheylla Araujo ^{[1
]}

Herculano, Polyanna Nunes ^{[2
]}

Moreira, Keila Aparecida ^{[1
]}

机构：

[1] Univ Fed Rural Pernambuco UFRPE, Unidade Acad Garanhuns, BR-55292270 Garanhuns, PE, Brazil

[2] Univ Fed Rural Pernambuco UFRPE, Dept Morfol & Fisiol Anim, Recife, PE, Brazil

来源：

FOOD SCIENCE AND TECHNOLOGY | 2013年 / 33卷 / 03期

关键词：

proteolytic activity; plant proteases; rennet; CARDOON CYNARA-CARDUNCULUS; VEGETABLE COAGULANT; CYSTEINE PROTEASE; ENZYME; RENNET; PURIFICATION; HYDROLYSIS; PROTEINS; EXTRACTS; CHEESE;

D O I：

10.1590/S0101-20612013005000075

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

There are several obstacles to the use of chymosin in cheese production. Consequently, plant proteases have been studied as possible rennet substitutes, but most of these enzymes are unsuitable for the manufacture of cheese. The aim of this study was to evaluate the potential of latex from Sideroxylon obtusifolium as a source of milk-clotting proteases and to partially characterize the enzyme. The enzyme extract showed high protease and coagulant activities, with an optimal pH of 8.0 and temperature of 55 degrees C. The enzyme was stable in wide ranges of temperature and pH. Its activity was not affected by any metal ions tested; but was inhibited by phenylmethanesulfonyl fluoride and pepstatin. For the coagulant activity, the optimal concentration of CaCl2 was 10 mu mol L-1. Polyacrylamide gel electrophoresis showed four bands, with molecular weights between 17 and 64 kDa. These results indicate that the enzyme can be applied to the cheese industry.

引用

页码：494 / 499

页数：6

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